Classic chocolate cake recipe-Chinese Food-best chinese food recipes-cooking food

Classic chocolate cake

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I've been thinking about making a chocolate cake. I'm hesitant to choose a soft Qifeng chocolate cake or a classic chocolate cake with a taste. Considering that Qifeng cake is not strong enough to hold so many fruits, so I chose a classic chocolate cake with a taste that is a little solid. The classic chocolate cake with a taste is also called devil cake . There are two common practices One is to mix the protein cream and low powder into the chocolate paste several times. The other is to mix the chocolate paste with low powder first and then the protein cream. But the flour content in the formula is very low. 6-inch cake is an example. It only needs 12g-200g. According to the formula, you can feel the chocolate flavor of the cake. When you eat the cake, you can mix with the waxy fruit of casda sauce or cream and fruit to remove the cake. The first way to make the classic chocolate cake with better taste is to be sunken, which is obviously not suitable for decorating the naked cake. So you choose to put the lowest powder first Method of putting protein cream after (protruding surface)

Cooking ingredients

Cooking Steps

Step1:Prepare the required material

Step2:Melt chocolate and butter in hot water (take an egg basin and heat water under it

Step3:The water temperature should not be too high. It can be heated and melted slowly

Step4:Keep out of water. Add 20g sugar and mix wel

Step5:Then add three yolks and stir in three time

Step6:Then keep water tight. Add crea

Step7:Sift in low gluten flour and cocoa powde

Step8:Mix evenl

Step9:Beat the egg white with the remaining 30g of sugar until 67% fat. Add a few drops of lemon juice or white vinegar, or 1 / 4 teaspoon of Tata powder

Step10:Add 1 / 3 protein cream to chocolate batter and mix wel

Step11:Then pour it all into the remaining protein crea

Step12:Mix gently with a scrape

Step13:Take a 6-inch loose bottom cake mold. Wrap tin paper around the bottom. If it's a solid bottom mold, you can omit a circle of oil paper around it and pour in the cake paste. The purpose of flattening the oil paper is to make the cake edge smooth and complete when demoulding

Step14:Add about 1cm high water into the baking tray. Put the cake mold into the middle and lower layers of the oven (the second bottom layer). Bake at 175 ℃ for 25 minutes. Then change the temperature to 165 ℃ and continue baking for 25 minutes

Step15:After cooling, it can be easily demoulded. The classic chocolate cake embryo is ready. The surface is very smooth and kept slightly convex. The chocolate sauce can flow freely around

Step16:Start decoratin

Step17:The cake is evenly cut into three pieces. After 23 days, I put the cake in the fridge. The surface of the decoration is a little steamy. The body of the chocolate cake also becomes a little firmer when it's cold, but it tastes very similar to the heavy cheese cake. It's very good

Step18:All kinds of decorative fruits are washed and dried for us

Step19:Mix 100g light cream (extra) and 10g fine sugar (extra) and beat to 70% of hair. I use Ivan even light cream. The effect is stable

Step20:Put into one-time decorative ba

Step21:A slightly larger cut at the front of the bag can easily squeeze out crea

Step22:Take the bottom piece of cake and put it in the middle of the plate and squeeze in the light cream. Leave a little room around when you like the thickness. When pressed, the cream will not burst